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Friday, January 03, 2014

3161. BACON and CORN CAVATELLI

makes five servings

1 pound fresh cavatelli

2 tablespoons extra-virgin olive oil

1/4 pound bacon, diced

2 ears corn, cut from the cob

2 cloves garlic, sliced

1 pint tomatoes

1/2 bunch parsley

3 tablespoons butter

Parmigiano Reggiano, grated for garnish

Bring a large salted pot of water to a boil. In a large saute
pan, add the olive oil, bacon, and fry until crisp, about 3 minutes. Add
the corn, sweet 100 tomatoes and garlic, and cook an additional 4
minutes. Drop cavatelli into the boiling water and cook to one minute less than the specific cook time. Add the cavatelli
to pan and toss with the parsley, butter, a pinch of salt and pepper and
serve. Garnish with parmigiano reggiano.